Who doesn’t want to take a bite out of the perfect chocolate chip cookie? Every good baker must have the ultimate chocolate chip cookie recipe in their baking arsenal. I’ve gone through hundreds of batches of cookies and there is one recipe that is the stand alone winner for the best chocolate chip cookie.
This is a Martha Stewart recipe that I’ve only slightly changed the baking directions from the original. I strongly recommend using high quality chocolate when baking cookies, it’s the small things that make an average cookie or the ULTIMATE Chocolate Chip Cookie.
3 1/2 cups all-purpose flour (spooned and leveled
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
2 teaspoons coarse salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/2 cups packed light-brown sugar
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/4 cups milk chocolate chips
8 ounces semisweet chocolate, chopped
In a bowl, whisk together flour, baking soda, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.
Refrigerate the dough for at least 1 hour. Preheat the oven to 350 degrees, with racks in upper and lower thirds. Using an ice cream scoop, roll dough into 1-inch balls. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 16 to 17 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool.